Pierogi Recipe
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
12 servings (5 pierogi per serving)
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Calories
246 kcal
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Course
Main Course
Pierogi Recipe
Description
This Pierogi recipe starts with a creamy potato cheese filling combining peeled, boiled russet potatoes mashed smooth with salt, melted butter, cream cheese, and shredded mozzarella. The filling is set aside as the dough is prepared from warm water, whole milk, sour cream, oil, egg, salt, and enough flour to create a soft but manageable dough. The dough is kneaded until no longer sticky, resulting in a tender, elastic texture suitable for rolling thin.
The dough is rolled out, cut, filled with the potato mixture, and shaped into traditional pierogi. Cooking typically involves boiling until they float and can be finished by sautéing if desired. The final dumplings offer a smooth, creamy interior encased in a delicate dough wrapper.
Bacon sautéed in butter can be added as a topping and sour cream served alongside for dipping, providing rich and smoky accents commonly enjoyed with pierogi.
The recipe yields a large batch of approximately 55-60 pierogi, depending on rolling thickness.
Ingredients
Ingredients for Potato Filing:
- 2 lbs russet potato 5 medium), peeled
- 1/2 tsp salt
- 2 Tbsp butter melted, unsalted
- 2 oz cream cheese softened
- 3/4 cup mozzarella cheese shredded
For the Pierogi Dough:
- 1 cup water warm
- 1/4 cup milk whole
- 2 Tbsp sour cream
- 3 Tbsp extra light olive oil or vegetable oil
- 1 egg large
- 1 1/2 tsp salt plus more for cooking, fine sea salt
- 4 cups all-purpose flour measured correctly
For the Toppings (For 1/3 batch):
- 4 oz Bacon chopped
- 2 Tbsp butter unsalted
- sour cream optional, to serve
Instructions
How to Make Potato Cheese Filling:
- Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes until smooth.
- Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
To Make Pierogi Dough:
- In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg, 3 Tbsp oil, and 1 1/2 tsp salt until blended.
- Using the dough hook attachment (or wooden spoon if done by hand), add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour, 1 Tbsp at a time, just until the dough no longer sticks to the sides of the bowl, or to your hands. Knead on speed 2 or by hand for 2-3 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
How to Mold Pierogi:
- Divide dough into 2 pieces. Cover the second piece and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
- Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and keep covered to re-use). Add 1/2 Tbsp of potatoes over each round (a mini scoop makes portioning easy).
- To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).
How to Make Bacon Topping:
- Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
How to Cook Pierogi:
- Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi in batches. Cook for about 2 minutes or until the water has returned to a boil and the pierogi float to the top. Remove to a bowl with a strainer or slotted spoon drizzling buttery bacon between layers.
Notes
- This recipe makes a large quantity of pierogi (approximately 55-60), based on rolling thickness.
- The dough includes oil and shorter kneading than traditional versions, resulting in a softer, more tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (5 pierogi per serving)
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbs | 32g | |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 583mg | 24% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 270IU | 5% |
| Calcium | 56mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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